This cozy pot of Southern beef and noodles is the kind of hearty, stick-to-your-ribs comfort food that brings everyone to the table. It’s perfect for chilly nights!
My mom often made a version of this dish (or a similar beef stew without the noodles) on chilly Sunday afternoons. The aroma of slow-cooked beef and savory gravy filling the house while we played or watched football is a core memory!
This Old-Fashioned Beef and Noodles Recipe is Simple Comfort
There’s something about a pot of beef and noodles simmering on the stovetop that takes me right back to my childhood kitchen. It’s not fancy, but this is the kind of meal that brings everyone to the table, warms you from the inside out, and makes the weekend feel a little more special. This recipe is slightly adapted from Gimme Some Oven, and offers that classic, homestyle flavor and comfort that we all love!
Ingredient Notes and Tips
- Beef Chuck Roast: Best for slow cooking, it becomes melt-in-your-mouth tender. Pre-cubed beef stew meat is a great shortcut option. Boneless short ribs or round roast would also work, but chuck roast gives the best tenderness and flavor.
- All-Purpose Flour: Lightly coating the beef helps the meat brown and creates a rich, thick broth as it simmers.
- Beef Broth: Use low-sodium broth if you’d like to control the salt level.
- Egg Noodles: Wide egg noodles are traditional and soak up the flavorful broth perfectly. You can use medium egg noodles or extra-broad egg noodles instead; you’ll just need to adjust the cooking time.
- Seasonings: Worcestershire adds depth, brown sugar balances acidity, and thyme and bay leaf lend subtle earthy notes.
How to Make Beef and Noodles with Gravy
- Season the chunks of beef with salt and pepper, then toss with flour.
- Sear the meat in batches in a large Dutch oven and transfer to a plate.
- Sauté the onion and garlic in the same pot.
- Return the beef and add the broth and seasoning. Use a wooden spoon to scrape up all of those browned bits from the bottom of the pot. They add so much flavor to the gravy!
- Cover and simmer until the beef is fall apart tender, about 2 hours. Stir it occasionally while it cooks so that the meat doesn’t stick to the bottom of the pan. As the beef cooks, the broth will thicken into a rich gravy.
- Remove the beef using a slotted spoon. If you have big chunks, shred those into smaller pieces with two forks.
- Meanwhile, add more broth to the pot and boil the egg noodles until al dente.
- Stir the beef back into the noodles, garnish with fresh herbs, and serve!
Did you make this recipe?
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Watch How to Make It
Beef and Noodles
Prep: 15 minutes
Cook: 3 hours
Total: 3 hours 15 minutes
This simple beef and noodles recipe is a hearty one-pot meal with tender chunks of beef, egg noodles, and a rich, savory gravy.
Equipment
Ingredients
- 2 lbs. beef chuck roast or beef stew meat, cut into 2-inch chunks
- Kosher salt and ground black pepper, to taste
- ¼ cup all-purpose flour
- 2 tablespoons vegetable oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced (about 2 teaspoons)
- 8 cups beef broth, divided (use low sodium broth if preferred)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon brown sugar
- ½ teaspoon dried thyme
- 1 bay leaf
- 12 ounces wide egg noodles
- Optional garnish: chopped fresh parsley or thyme
Instructions
Prep and Sear the Beef
- Pat the beef dry and season with salt and pepper. Toss in flour to lightly coat, shaking off any excess. In a large Dutch oven, heat the oil over medium-high heat. Sear the beef in batches until browned on all sides (do not overcrowd the pot). Transfer to a plate.
Sauté the Aromatics
- In the same pot, reduce the heat to medium. Add the onion and cook until softened, about 4 to 5 minutes. Stir in the garlic and cook for 1 more minute.
Simmer the Beef
- Return the beef to the pot. Stir in 4 cups of beef broth, Worcestershire sauce, brown sugar, thyme, and bay leaf. Bring to a boil, scraping up the browned bits from the bottom of the pot. Reduce the heat to low. Cover and simmer until the beef is fall-apart tender, about 2 hours. Use a slotted spoon to remove the beef to a cutting board or tray. Discard the bay leaf. Use two forks to shred any larger chunks of meat into bite-size pieces. Set aside and tent with foil to keep warm while you cook the noodles.
Cook the Noodles
- Stir the remaining 4 cups of broth into the pot. Increase the heat so that the liquid is at a boil. Add the egg noodles and cook according to package instructions for al dente, about 7 minutes.
Serve
- Stir the beef back into the pot with the noodles. Taste and season with salt and pepper as desired. Garnish with fresh herbs and serve warm.
Notes
Make Ahead: Cook the beef portion in advance and refrigerate or freeze. For the best texture and to avoid soggy noodles, wait to boil the noodles in the gravy just before serving.
Recipe slightly adapted from Gimme Some Oven.
Nutrition
Serving: 1/6 of the recipeCalories: 510kcalCarbohydrates: 45gProtein: 47gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 141mgSodium: 721mgPotassium: 1342mgFiber: 2gSugar: 3gVitamin A: 41IUVitamin C: 2mgCalcium: 59mgIron: 5mg
Serving Suggestions
Pair the beef and noodles with classic Southern sides like a skillet of cornbread, 3-ingredient buttermilk biscuits, or fried apples. For veggies, you might like Southern-style green beans, a green salad with Dijon vinaigrette, or sauteed spinach.
Preparation and Storage Tips
- Make Ahead: Cook the beef portion in advance and refrigerate or freeze. For the best texture and to avoid soggy noodles, wait to boil the noodles in the gravy just before serving.
- Storage: Store leftovers in an airtight container in the fridge for 3-4 days.
- Freeze: Freeze the beef portion separately for up to 3 months. Cook fresh noodles when ready to serve. Leftovers with the cooked noodles don’t freeze as well because the noodles become mushy when thawed.
- Reheat: Warm gently on the stovetop or in the microwave, stirring occasionally. Add extra broth or water, as necessary, to thin the gravy.
Recipe Variations
- For a bolder, richer flavor, replace a little bit of the broth with a dry red wine, such as Merlot or Pinot Noir.
- Creamy Version: Stir in ½ cup of sour cream or a splash of heavy cream at the end for a creamy twist.
- Add Veggies: Include peas, mushrooms, or carrots for added texture and nutrition.
- For a similar recipe with poultry, try this chicken and noodles.
More Hearty Beef Recipes to Try
Mississippi Pot Roast
3 hours hrs 40 minutes mins
Dutch Oven Pot Roast
3 hours hrs 40 minutes mins
Beef Tips and Gravy (Oven or Crock Pot)
6 hours hrs 20 minutes mins
The Southern Homestyle Beef and Noodles was amazing! The house smelled good all afternoon as the meat simmered in the Dutch oven. The directions were easy to follow and the ingredients were all pantry staples. I added mushrooms and peas and sour cream. Can’t wait for lunch tomorrow!
Thank you, Mary Beth! We’re so glad you enjoyed it.